Creme Glacee Aux Myrtilles Frozen Blueberry Cream Food

BLUEBERRY ICE CREAM

Blueberry Ice Cream image

Wonderful blueberry ice cream that can be made from either fresh or frozen blueberries. Great summer-time treat! The recipe comes from a Country Woman Magazine, which I purchased just for this recipe. (Prep-time is estimated cooking time and Cooking-time is freezing and ripening time)

Provided by Kim D.

Categories Frozen Desserts

Time P1DT30m

Yield 1 3/4 quarts, 6 serving(s)

Number Of Ingredients 4

Ingredients

4 cups fresh blueberries or 4 cups frozen blueberries
2 cups sugar
2 tablespoons water
4 cups half-and-half cream

Steps:

In a large saucepan, combine the blueberries, sugar and water; bring to a boil.
Reduce heat and simmer, uncovered, until sugar is dissolved and the blueberries are softened.
Strain mixture and discard seeds and skins.
Stir in cream.
Cover and refrigerate overnight.
Fill cylinder of ice cream freezer two thirds full and freeze according to the manufactur's directions.
Refrigerate remaining mixture until ready to freeze.
Allow to ripen in ice cream freezer or firm up in regular freezer for 2-4 hours before serving.

CREME GLACEE AUX MYRTILLES (FROZEN BLUEBERRY CREAM)

Creme Glacee Aux Myrtilles (Frozen Blueberry Cream) image

A recipe from Savoie, the French Alps. A perfect summer recipe,or, since fresh blueberries freeze so beautifully, one you can make in winter to make it feel, for just a moment, like midsummer. Wild blueberries (called huckleberries in my childhood) are best, but any blueberries are better than none.

Provided by Chef Kate

Categories Frozen Desserts

Time 4h30m

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

1 lb blueberries, washed, drained, picked over
24 ounces blueberry jam
1 lemon, juice and zest of, grated
2 cups heavy cream, whipped to soft peaks (Chantilly stage)

Steps:

Place the blueberries and the jam in a pot and heat until jam is entirely melted.
Add lemon juice and transfer to a blender and blend till smooth.
Strain into a large bowl and freeze until mixture is semi-solid.
Stir at regular intervals to prevent formation of lumps.
Whip the cream to the light, Chantilly stage and add the lemon rind.
Fold the cream into the semi-solid blueberry mixture until homogenous.
Pour into a shallow cake pan.
Freeze until solid.
Let sit at room temperature frive minutes before dishing out with ice cream scoop.

Nutrition Facts : Calories 630.1, Fat 29.7, SaturatedFat 18.3, Cholesterol 108.7, Sodium 66.8, Carbohydrate 91, Fiber 3.1, Sugar 62.1, Protein 2.6

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